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Turmeric Chickpeas with Yogurt

These turmeric chickpeas with yogurt are perfect for a quick weeknight meal. You only need a few ingredients for a flavor-packed meal!
4.84 from 6 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 356kcal


  • Wide pot
  • Whisk


  • 2 teaspoons avocado oil
  • 1 shallot peeled and diced
  • 1 jalapeño trimmed and minced; seeds removed if preferred
  • 3 tablespoons butter
  • 1 teaspoon turmeric
  • 2 15- ounce cans chickpeas drained and rinsed
  • 1 pint cherry tomatoes
  • 3 cups water
  • 1 cup Greek yogurt
  • 2 teaspoons lemon juice
  • 1 cup loosely packed parsley leaves and tender stems minced
  • 5 scallions trimmed and minced
  • Salt and pepper to taste
  • Extra virgin olive oil optional, for garnish


Cook the aromatics:

  • Heat avocado oil in a wide pot over medium heat.
  • Add the shallot and cook for 6 minutes until it softens. Add the jalapeño and cook for 1–2 minutes.

Bloom the turmeric:

  • Melt the butter into the shallots. Once melted and frothy, add the turmeric and allow it to sizzle in the butter, stirring occasionally, for 1 minute until fragrant.

Simmer the chickpeas:

  • Add the chickpeas and the tomatoes and stir to coat in the turmeric. Season with salt and pepper. Pour in the water and bring to a boil. Reduce heat to low and simmer for 25-30 minutes or until the chickpea sauce is thickened and reduced.

Prepare the Greek yogurt:

  • In a bowl, combine the Greek yogurt, lemon juice, and a sprinkle of salt. Whisk until completely smooth. Set aside.

Finish the chickpeas:

  • Taste the chickpeas and season again to your preferences. Stir in the parsley and scallions and cook for 5 minutes more. Turn off the heat.

To serve:

  • Spoon the Greek yogurt into shallow bowls and use the back of your spoon to smooth it into an even layer on the bottom of the bowl. Pile the warm chickpeas on top. Drizzle with a touch of extra virgin olive oil, if desired. Enjoy!


Calories: 356kcal | Carbohydrates: 42g | Protein: 17g | Fat: 14g | Sodium: 127mg | Fiber: 11g | Sugar: 11g | Vitamin C: 34mg
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